Recipe by Homefood Cesarina Antonella Melandri from Bologna for BISCOTTI DI PARMIGIANO
Carol Coviello-Malzone who promises these mouthwatering little treats will be one of your favorites
Preheat oven to 350.
2/3 cup grated parmigiano-reggiano and emmanthaler (I like over half of this amount to be parmigiano, in other words almost 1/2 cup of parmigiano and then add enough emmanthaler to add up to 2/3 cup total.)
NOTE: It’s important to use an excellent quality parmigiano-reggiano. (Please not the shaker-can imposter!!) If your cheese is not good, you might as well skip the biscotti and go straight to the Prosecco.
1/4 cup butter, softened 1/2 cup all purpose flour1/2 teaspoon salt few grinds of black pepper few grinds of nutmeg (I grate whole nutmeg)
1 whole egg beaten, to brush over topMarcona (white) almonds – one for each biscuit
Mix the parmigiano-reggiano and emmanthaler with the flour, butter, salt, pepper, and nutmeg with pastry blender, two forks, or your hands.
When well mixed, form into a ball and put in refrigerator for at least one hour.
Cut in half and roll out with rolling pin as thin as possible without breaking up.
Form biscuits with biscuit cutter or glass and place on baking sheet covered with parchment paper. Press one almond in center of each and brush with beaten egg.
Bake at 350 degrees 15-20 minutes, until slightly golden at the edges.
Preheat oven to 350.
2/3 cup grated parmigiano-reggiano and emmanthaler (I like over half of this amount to be parmigiano, in other words almost 1/2 cup of parmigiano and then add enough emmanthaler to add up to 2/3 cup total.)
NOTE: It’s important to use an excellent quality parmigiano-reggiano. (Please not the shaker-can imposter!!) If your cheese is not good, you might as well skip the biscotti and go straight to the Prosecco.
1/4 cup butter, softened 1/2 cup all purpose flour1/2 teaspoon salt few grinds of black pepper few grinds of nutmeg (I grate whole nutmeg)
1 whole egg beaten, to brush over topMarcona (white) almonds – one for each biscuit
Mix the parmigiano-reggiano and emmanthaler with the flour, butter, salt, pepper, and nutmeg with pastry blender, two forks, or your hands.
When well mixed, form into a ball and put in refrigerator for at least one hour.
Cut in half and roll out with rolling pin as thin as possible without breaking up.
Form biscuits with biscuit cutter or glass and place on baking sheet covered with parchment paper. Press one almond in center of each and brush with beaten egg.
Bake at 350 degrees 15-20 minutes, until slightly golden at the edges.
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